Szechuan Shrimp + Pork Dumplings Recipe

Prepare the napa cabbage: finely chop, sprinkle with a pinch of salt, let sit for 5 minutes, then squeeze with hands or a kitchen towel to remove excess moisture. This prevents a watery filling.

In a large bowl, combine the ground pork and coarsely chopped shrimp. The pork provides fat and structure; the chopped shrimp adds sweetness and texture.

Add the squeezed napa cabbage, minced ginger, minced garlic, and the sliced white parts of the green onions to the meat mixture.

Season the filling with 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon white pepper and 1/2 teaspoon salt. The cornstarch helps bind juices and give a silky texture.

Mix vigorously in one direction (fold and press) for 1–2 minutes until the mixture becomes slightly sticky and cohesive. Taste a small piece by cooking a teaspoon in a hot pan and adjust salt or soy if needed.

Set up an assembly area with a damp towel, a small bowl of cold water, and the dumpling wrappers. Keep wrappers covered so they don’t dry out.

Place one wrapper in your hand or on a work surface. Put about 1 rounded teaspoon (roughly 12–14 g) of filling in the center—enough to fill but not overstuff. Adjust amount so edges can seal without bursting.

Moisten the edge of the wrapper with a little cold water using your finger. Fold to form a half-moon and press at the center, then create 2–3 small pleats on one side and seal against the other side (traditional gyoza pleat). Ensure there are no air pockets.

Place finished dumplings on a tray lightly dusted with flour or lined with parchment. Repeat until all filling and wrappers are used. This recipe makes about 30–36 dumplings depending on size.

Pan-fry (recommended for crisp bottoms)

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat. Arrange dumplings in a single layer, flat-side down, leaving small gaps.

Fry undisturbed for 2–3 minutes until bottoms are golden brown. Carefully pour in 1/3 cup water (watch for steam), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes, or until water has evaporated and filling is cooked through (pork should reach 70°C/160°F internally).

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer to a serving platter.

Steam (alternative)

Arrange dumplings in a single layer in a bamboo steamer or metal steamer lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until filling is cooked.

While dumplings cook, whisk together 4 tablespoons chili crunch, 2 tablespoons black vinegar, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon lime juice (optional) and 1/2 teaspoon sugar in a small bowl. Taste and adjust: add more vinegar for tang, more chili crunch for heat, or a pinch of sugar if too sharp.

If you prefer a thinner dipping sauce, stir in 1–2 teaspoons of warm water to loosen the texture.

Transfer cooked dumplings to a large serving plate. Spoon some chili crunch sauce over the dumplings (2–3 tablespoons) and serve remaining sauce on the side for dipping.

Scatter 3 tablespoons coarsely chopped roasted peanuts and the thinly sliced green onion greens over the top. Sprinkle 1 teaspoon toasted sesame seeds and optional chopped cilantro for additional aroma and texture.

Serve immediately while hot. Provide extra black vinegar and chili crunch on the side for guests to adjust to taste.